Brined/Smoked Chops

BGKYSmoker

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Rineyville, KY

• Jan 20, 2017

• #1

Did the brine and smoke while back, vac sealed and froze. Put on the T-Fal optigrill this afternoon for lunch.

hbpokchop.jpg

• BGKYSmoker
• Jan 20, 2017

hbpokechop1.jpg

• BGKYSmoker
• Jan 20, 2017

 

crankybuzzard

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Montague County, TX

• Jan 20, 2017

• #2

Looks pretty good!

Normal brine or curing brine? Cold smoked or hot smoked prior to freeze?

 

disco

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• Jan 20, 2017

• #3

Looks totally tasty!

Disco

 

BGKYSmoker

Nepas OTBS #242

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Dec 25, 2010

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Rineyville, KY

• Jan 20, 2017

• #4

CrankyBuzzard said:

Looks pretty good!

Normal brine or curing brine? Cold smoked or hot smoked prior to freeze?

Click to expand...

Cure brine, cold smoked. The last 2.

 

SmokinAl

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• Jan 21, 2017

• #5

Looks delicious Rick!

I've been craving pork chops for a while!

Al

 

ab canuck

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• Jan 21, 2017

• #6

I love these things. First time we encountered them was on a vacation yrs back in the Dominican. Yummm. We then found a butcher who did them occasionally so we tried them. The last batch we got was sour tasting and have never been back. We kept a dozen to do from our pigs but have not been home long enough to get at yet. So this spring it will happen. I think I have the basic principle on this. But do you have any tips or suggestions?